GOLDEN ROD EGGS - Pauline Yost Beresford Recipe

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This recipe for GOLDEN ROD EGGS - Pauline Yost Beresford, by , is from SISTERS' HERITAGE COOKBOOK,
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Added: Monday, September 21, 2009

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Ingredients:

Ingredients:

Directions:

Directions:

Place yolk from hard boiled eggs in separate dish and crumble with fork. Dice cooked egg whites and set aside. Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk a little at a time. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and add diced egg whites and dry mustard. Ladle mixture over toast or biscuits. Top with crumbled egg yolk

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